|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Grilled chicken brought over to the catering station / room on 1/31 had date mark of 2/3. Do not change the original date label; or do not accept food that is not labeled. CDI- discussion with catering manager, PIC Kristen Bethel, Georg Benzinger, and other staff about proper accounting for dates of food prep. Chicken was 38.0 F. Allowed to back date to 1/31.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found several containers of TCS foods (sliced tomatoes, pancake batter containing ricotta, cut leafy greens, sausage) in cooling process in prep tops, and walk-ins. All covered and in large dense volumes. CDI- PIC Kristen Bethel broke down volumes into smaller, uncovered containers.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |